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Chocolate Cake Roll (Swiss Roll) Recipe

Chocolate Cake Roll (Swiss Roll) Recipe
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★★★★★

4.8 from 12 reviews

Indulge in this decadent Chocolate Cake Roll, also known as a Swiss Roll, featuring a light and airy chocolate sponge filled with luscious whipped cream and topped with a rich chocolate ganache. This elegant dessert is perfect for any special occasion or as a delightful sweet treat.

Ingredients

Scale

Cake:

  • 3/4 cup (95g) cake flour or all-purpose flour (spooned & leveled)
  • 1/4 cup (21g) unsweetened natural or Dutch-process cocoa powder, plus more for rolling
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs, at room temperature and separated
  • 3/4 cup (150g) granulated sugar, divided
  • 1/4 cup (60ml) vegetable oil
  • 1/4 cup (60ml) buttermilk or whole milk
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 teaspoon espresso powder (optional)

Whipped Cream Filling:

  • 1 cup (240ml) cold heavy cream or heavy whipping cream
  • 3 tablespoons (38g) granulated sugar or confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • optional: 2 tablespoons marshmallow creme (“Fluff”)

Ganache Topping:

  • 1/2 cup (120ml) heavy cream or heavy whipping cream
  • 4 ounces (113g) semi-sweet chocolate, finely chopped
  • optional for glossy shine: 1 teaspoon light corn syrup

Instructions

  1. Preheat oven and prepare pan: Preheat oven to 350°F (177°C). Grease and line a 12×17-inch baking pan.
  2. Make the cake: Sift dry ingredients, beat egg whites with sugar, mix yolks with sugar and liquids, fold in dry ingredients, and bake.
  3. Prepare to roll/roll the cake: Dust parchment with cocoa, invert and roll cake in parchment to cool.
  4. Make the whipped cream: Whip cream with sugar and vanilla until stiff peaks form; add marshmallow creme if desired.
  5. Assemble the cake: Unroll cake, spread whipped cream, roll back up, and place on a wire rack.
  6. Make the ganache topping: Combine chocolate and corn syrup, pour hot cream over and stir until smooth. Pour over cake roll.
  7. Chill and serve: Refrigerate for 30-60 minutes before slicing and serving.

Notes

  • Be gentle when rolling the warm cake to prevent cracking.
  • Let the cake cool at room temperature to avoid tearing.
  • Store leftover cake covered in the refrigerator for up to 3 days.

Nutrition

Keywords: Chocolate Cake Roll, Swiss Roll, Chocolate Swiss Roll, Cake Roll Recipe, Chocolate Dessert

Find it online: https://reemcook.com/chocolate-cake-roll-swiss-roll-recipe/